Allergy-Free Thin Mints

Allergy-Free Thin Mints

  Ready in : 45 mins

Allergy-Free Thin Mints could be just the gluten free and dairy free recipe you've been looking for. For 5 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 28 calories, 0g of protein, and 2g of fat per serving. This recipe serves 100. This recipe is liked by 19 foodies and cooks. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. If you have ener-g egg replacer, baking soda, my basic flour mix, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 9%, which is improvable.

Ingredients

baking powder

baking powder

0.5 tablespoon

baking soda

baking soda

0.75 teaspoon

tablespoons hershey's “special dark” cocoa powder

tablespoons hershey's “special dark” cocoa powder

0.25 cup

tablespoons dairy-free

tablespoons dairy-free

0.5 cup

dairy-free

dairy-free

5 tablespoons

ener-g egg replacer

ener-g egg replacer

1.5 teaspoons

my basic flour mix

my basic flour mix

1.5 cups

granulated sugar

granulated sugar

0.75 cup

peppermint extract

peppermint extract

3.75 teaspoons

salt

salt

100 servings

applesauce

applesauce

2 tablespoons

vanilla extract

vanilla extract

2 teaspoons

xanthan gum

xanthan gum

0.75 teaspoon

Cooking in Steps

  1. 1
    Measure flour mix, using a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife.

    flour mix

    flour mix

    all purpose flour

    all purpose flour

    measuring cup
    measuring cup
    knife
    knife
  2. 2
    Whisk with the xanthan gum, cocoa powder, baking powder, baking soda, and salt.

    baking powder

    baking powder

    cocoa powder

    cocoa powder

    baking soda

    baking soda

    xanthan gum

    xanthan gum

    salt

    salt

    whisk
    whisk
  3. 3
    Whisk well, breaking up any lumps of cocoa powder. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, beat shortening and granulated sugar on medium speed, about 2 minutes till fluffy.

    granulated sugar

    granulated sugar

    cocoa powder

    cocoa powder

    shortening

    shortening

    stand mixer
    stand mixer
    whisk
    whisk
    bowl
    bowl
  4. 4
    Add vanilla extract, applesauce, and egg replacer, and mix till combined, about 30 seconds.

    vanilla extract

    vanilla extract

    egg replacer

    egg replacer

    applesauce

    applesauce

  5. 5
    Add dry ingredients to stand mixer, in two batches, mixing on medium-low speed, until fully combined, scraping down sides of bowl as necessary.Using a rubber spatula, transfer cookie dough to a sheet of parchment paper. Mold into a ball.

    baking paper
    baking paper
    stand mixer
    stand mixer
    spatula
    spatula
    bowl
    bowl
  6. 6
    Cut in half, and transfer one half to a second sheet of parchment. Cover both with a top sheet of parchment paper, and use the palm of your hand to press dough down into disks.

    dough

    dough

    baking paper
    baking paper
  7. 7
    Roll out dough to 1/8th-inch thick. I like to use my trusty rolling pin rings to do this.

    dough

    dough

    roll

    roll

    rolling pin
    rolling pin
  8. 8
    Transfer rolled out dough to a cutting board, or trays, and chill in fridge at least 2 hours until firm.Preheat oven to 325F.

    dough

    dough

    cutting board
    cutting board
    oven
    oven
  9. 9
    Remove one sheet of dough from fridge, and peel off top sheet of parchment. Using a 1 -inch biscuit cutter cut out cookies.

    biscuits

    biscuits

    dough

    dough

  10. 10
    Transfer to parchment lined baking tray, spacing cookies about 1-inch apart. You may want to use a frosting spatula to transfer the cookies. You should be able to fit about 24 cookies per baking tray.

    frosting

    frosting

    cookies

    cookies

    offset spatula
    offset spatula
    baking pan
    baking pan
  11. 11
    Bake in center of the oven 10 minutes, till set.

    oven
    oven
  12. 12
    Transfer tray to cooling rack, and let cool on tray 5 minutes, before transferring cookies to cooling rack to cool to room temperature. Repeat with remaining dough, gathering up scraps and re-rolling until youve used it all. I sometimes roll it out and stick it in the freezer for a few minutes to get it to firm up again.Once cookies have cooled to room temperature, dump them all into a freezer safe container, and stick them in the freezer, uncovered for about 30 minutes to chill. This will simplify the coating process.

    cookies

    cookies

    dough

    dough

    roll

    roll

    wire rack
    wire rack
  13. 13
    Combine chocolate chips and shortening in a microwave safe bowl, and melt in microwave, stopping to stir about every 30 seconds, for a total of about 2 minutes. Do not overcook, as chocolate burns easily.

    chocolate chips

    chocolate chips

    shortening

    shortening

    chocolate

    chocolate

    microwave
    microwave
    bowl
    bowl
  14. 14
    Remove from microwave, and stir till smooth.

    microwave
    microwave
  15. 15
    Add peppermint extract, and mix in well.

    peppermint extract

    peppermint extract

  16. 16
    Remove a handful of the chocolate wafers from the freezer. You will be making these cookies one at a time. Drop one cookie into the melted chocolate mixture. Use a fork to flip it once, so both sides are now coated. Use the fork to lift the cookie out of the chocolate mixture, and run the bottom of the fork along the edge of the bowl, wiping off the extra drips of chocolate. Set coated cookie down on parchment lined baking tray. Repeat, until youve coated all the cookies. You can let them set at room temperature, but I speed up the process by sticking them in the fridge for about 30 minutes, till set. Once the cookies have set, store them in an airtight container, between layers of parchment or wax paper. Keep them in the fridge, or, for longer-term storage, keep them in the freez

    chocolate wafer cookies

    chocolate wafer cookies

    chocolate

    chocolate

    cookies

    cookies

    baking pan
    baking pan
    wax paper
    wax paper
    bowl
    bowl